Double Chocolate Coconut Macaroons

• Refrigerated

  • 3 Egg whites, large

• Baking & Spices

  • 3/4 cup Chocolate chips, mini
  • 3 tbsp Cocoa powder
  • 1/4 tsp Kosher salt
  • 1/2 tsp Vanilla

• Nuts & Seeds

  • 1 (14 oz. package Coconut, sweetened

• Other

  • ¼ c. Truvia Baking Blend

Found on lemontreedwelling.com

Description

Ingredients

• 3 large egg whites
• ¼ c. Truvia Baking Blend
• ½ tsp. vanilla
• ¼ tsp. kosher salt
• 3 Tbsp. cocoa powder
• 1 (14 oz.) package sweetened shredded coconut
• ¾ c. mini chocolate chips, divided

Directions

• Heat oven to 325°. Line a large baking sheet with parchment paper.
• Whisk together egg whites, Truvia Baking Blend, vanilla and salt until Truvia is dissolved.
• Fold in cocoa powder and coconut, stirring until evenly combined.
• Stir in ¼ c. mini chocolate chips.
• Using a ⅛ c measuring cup or ice cream scoop, drop the batter in mounds 1 inch apart on baking sheet.
• Bake 24 minutes.
• Remove from oven and cool.
• Melt remaining ½ c. chocolate chips (add a small amount of shortening to aid in melting) and drizzle over macaroons.